公开(公告)号：KR101423910B1

公开(公告)日：2014-08-18

申请号：KR1020120015951

申请日：2012-02-16

Applicant: 남일영농조합법인 ,  햇볕에 영농조합법인 ,  경남과학기술대학교 산학협력단

Inventor： 김석규 ,  최정문 ,  서원택 ,  조계만 ,  신원진 ,  정성훈

IPC: A23L19/00 ,  A23L3/40

Abstract: 본 발명에서는 기호성, 항산화 활성 및 알파-글루코시다아제 저해활성이 증강된 흑마늘쫑 및 그 제조방법이 제공된다.

公开(公告)号：KR1020130094579A

公开(公告)日：2013-08-26

申请号：KR1020120015951

申请日：2012-02-16

Applicant: 남일영농조합법인 ,  햇볕에 영농조합법인 ,  경남과학기술대학교 산학협력단

Inventor： 김석규 ,  최정문 ,  서원택 ,  조계만 ,  신원진 ,  정성훈

IPC: A23L19/00 ,  A23L3/40

CPC classification number: A23L19/20 ,  A23L3/40 ,  A23L33/105

Abstract: PURPOSE: A production method of a black garlic stalk is provided to ferment a garlic stalk in a specific condition for improving storage quality. CONSTITUTION: A garlic stalk is washed in water for three times before drying at room temperature for 8-12 hours, and cutting. The cut garlic stalk is inserted into a sealed container. The garlic stalk is firstly fermented at 50-55°C for 7-10 days. The fermented garlic stalk is secondly fermented at 60-65°C for 14-20 days. The fermented garlic stalk is dried at 50-60°C for 2-3 days. The sealed container is square stainless. [Reference numerals] (AA) Alpha-glucosidase inhibitory activity (%); (BB) Garlic stalks; (CC) Black garlic stalks; (DD) Processing concentration (ug/mL)

Abstract translation: 目的：提供黑蒜的生产方法，以便在特定条件下发酵大蒜茎以提高贮藏质量。 构成：将大蒜柄在水中洗涤三次，然后在室温下干燥8-12小时，然后切割。 将切蒜梗插入密封容器中。 大蒜茎首先在50-55℃下发酵7-10天。 发酵大蒜秆第二次在60-65℃下发酵14-20天。 将发酵的大蒜茎在50-60℃下干燥2-3天。 密封容器为方形不锈钢。 （AA）α-葡糖苷酶抑制活性（％） （BB）大蒜茎; （CC）黑蒜梗; （DD）加工浓度（ug / mL）